Tuesday, October 20, 2009

CEiMB: Easy Chicken Mushroom Quesadillas

Check out the article that was in today’s News & Observer on my CSF :) "This is a way for people to connect to the local food system," Stoll said. "And by encouraging them to support their local fisheries, there also are environmental benefits in the long run."

Hosted by Culinary Delights

This is one of those recipes that can’t really go wrong, as long as you have warm bread and gooey cheese…the dish is going to be great. The mushrooms gave a nice texture contrast to the spinach and cheese. (I decided to leave the chicken out.) I served the quesadilla with roasted asparagus (Tossed with EVOO, smoked salt and pepper –then baked at 450 for 15-20 minutes.)

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  • 1 tablespoon canola oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 (10-inch) whole-grain flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar
  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Recipe courtesy of Ellie Krieger


Lauryn said...

Your quesadillas look great!! I loved these too! YUM!

sara said...

These were delicious, I also left out the meat in mine, they were already stuffed with so much goodness!

Joanne said...

We enjoyed these less the tortilla.

Marthe said...

Love that you paired these with roasted asparagus, delicious! It's difficult to find asparagus here at the moment, if I do find them the'll probably cost a small fortune!
Thanks for cooking with me this week!

outoftherabbithole said...

I'm surprised by how many people made these vegetarian! Its great, I ended up using 2 kinds of mushrooms and adding black beans. You are right, can't go wrong with this simple recipe.

Kayte said...

These look wonderful displayed on that great plate. We loved them as written, but I am enjoying seeing everyone's adaptations and am thinking this recipe lends itself so easily to customizing it differently each time you make it. Thanks for sharing your ideas.